ItalianSnack

Recipe Story

origins & traditions

Arancini di Riso are classic Sicilian rice balls that transform leftover risotto into an irresistible golden snack. These crispy-coated spheres conceal a heart of creamy arborio rice mixed with parmesan, studded with sweet peas, and filled with melting mozzarella. The rice is seasoned with saffron for an authentic golden hue and delicate flavor. Each ball is carefully shaped, coated in breadcrumbs, and deep-fried until perfectly crisp. Originally created as a way to use leftover risotto, arancini have become one of Italy's most iconic street foods, served in cafes and homes throughout Sicily and beyond. The name means "little oranges" due to their shape and color. These versatile bites can be enjoyed warm or at room temperature, making them ideal for parties, picnics, or afternoon snacks with espresso.

Instructions

step by step

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Cook the arborio rice in vegetable broth with a pinch of saffron until tender and creamy, about 18-20 minutes. Stir frequently to release the starch.
Remove rice from heat and stir in grated parmesan cheese, butter, and cooked peas. Spread on a sheet pan to cool completely, about 30 minutes.
Once cooled, take about 3 tablespoons of rice mixture and flatten in your palm. Place a small cube of mozzarella in the center.
Cup your hand and shape the rice around the cheese, forming a compact ball about 2 inches in diameter. Repeat with remaining rice.
Set up three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs in the third.
Roll each rice ball first in flour, then dip in egg, and finally coat thoroughly with breadcrumbs. Press gently to adhere.
Heat vegetable oil in a deep pot to 350°F (175°C). Use enough oil so the arancini can float freely.
Fry arancini in batches of 3-4, turning occasionally, until deep golden brown on all sides, about 4-5 minutes per batch.
Remove with a slotted spoon and drain on paper towels. Season lightly with salt while hot.
Let rest for 5 minutes before serving to allow the filling to set slightly.

Arancini di Riso

5.0 (26)

Golden-fried Sicilian rice balls stuffed with creamy mozzarella and peas, crispy on the outside and luxuriously soft inside. A beloved street food snack perfect for any gathering or afternoon treat.

medium

55 min

12 servings

Ingredients

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Rice Mixture

2 cups Rice White, arborio or carnaroli rice
1/2 cups Cheese Parmesan, freshly grated
2 tablespoons Butter, unsalted
1 cups Peas, cooked and drained

Filling

1 1/2 cups Cheese Mozzarella, cut into small cubes

Breading

1 cups Flour, all-purpose
3 pieces Eggs, beaten
2 cups Breadcrumbs, plain or Italian-style

Cooking

8 cups Vegetable Oil, for deep frying

Seasoning

2 teaspoons Salt, divided

Chef Tips

expert advice

•For the best texture, use day-old risotto if available - it holds together better than freshly made.

•The rice must be completely cold before shaping or the arancini will fall apart during frying.

•You can prepare the rice mixture a day ahead and refrigerate.

•Traditional Sicilian versions often include a ragù filling.

•Maintain oil temperature between 340-360°F for perfectly crispy exteriors without burning.

•If the arancini brown too quickly, reduce heat slightly.

•You can freeze shaped, uncooked arancini for up to 1 month - fry directly from frozen, adding 2-3 minutes to cooking time.

Variations & Substitutions

make it your own

•For variation, add cooked ground beef or mushrooms to the rice mixture.

•For a lighter version, bake at 400°F for 25-30 minutes, turning once, though they won't be quite as crispy.

Serving & Pairings

what goes well

•Serve with marinara sauce for dipping or enjoy plain.

Storage & Reheating

keeping it fresh

Storage

Store cooled arancini in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking. They can also be frozen for up to 2 months - freeze in a single layer on a baking sheet first, then transfer to freezer bags.

Reheating

Reheat refrigerated arancini in a 375°F oven for 12-15 minutes until heated through and crispy. For frozen arancini, bake at 375°F for 20-25 minutes. Avoid microwaving as this makes them soggy. For best results, reheat in an air fryer at 350°F for 8-10 minutes.